Chicken Enchilada Casserole

I've made enchilada recipes a zillion different ways, but none have ever been as easy as this chicken enchilada casserole. Instead of rolling each tortilla up full of filling, you just layer everything in a big casserole dish—like you would lasagna! Between the creamy shredded chicken filling, the corn tortillas, and the monterey jack cheese, this casserole reminds me of my white chicken enchiladas that I shared years and years ago. If you want to make your life even easier, use rotisserie chicken in the filling!

Here's how it goes:

First, you spread the bottom of the dish with green enchilada sauce, then you layer in tortillas that have been cut in half so they fit nice and snug. Next comes a layer of the creamy chicken filling and finally a sprinkling of cheese. Repeat those layers twice more and it's ready to pop in the oven in no time flat. I like serving it with chopped cilantro, diced tomato, avocado, and a squeeze of lime. Some hot sauce or jalapeño slices would be scrumptious too if you like a little heat!

Trust me, it's going to be one of those Tex-Mex recipes your family will love.

Can you make chicken enchilada casserole ahead of time?

Yes! You can assemble the casserole a few hours ahead, store it in the fridge, and bake come dinnertime. You can also assemble the casserole, wrap it tightly in foil, and freeze for up to three months. Let it thaw in the fridge overnight before baking as directed, adding a few minutes to the bake time as needed until it's hot and bubbly.

How long does chicken enchilada casserole last in the fridge?

This casserole makes great leftovers. It will stay good, covered or stored in an airtight container, for up to four days in the refrigerator. Keep in mind the tortillas will soften the longer it sits.